The latest invention from Giapo's ice cream maestros

by Kate Richards / 07 December, 2017

Giapo’s Harbour Bridge

Ex-construction worker and Willy Wonka-esque ice cream chef Giapo Grazioli likes the steely presence of Auckland Harbour Bridge in the city – so why not celebrate it in an edible fashion? To do so, he laser-prints a unique mould to make a chocolate replica of the bridge, and places each half on top of an ice cream scoop. It’s a dessert made for this place, and is over the top in the best possible way.

The anatomy of the dish 

Four months of work engineering an ice cream structure that won’t collapse comes to fruition.

1. A first layer of melted, dark Caribou chocolate is painted onto two custom-made 21cm x 5cm moulds. By moulding the chocolate in two layers, the end product can be removed easily from its casing without breaking.

2. After it sets, a second layer of chocolate is poured on top of the first, before being scraped and jiggled around to prevent any air bubbles forming. Annarosa must work fast before the chocolate has time to set. The moulds are put in the fridge to cool.

3. Once set, the chocolate is turned out and a laser-printed stencil is placed on top of the bridge shape. Next, custom-made triangle cookie cutters are heated with a blow torch and pressed through the stencil, into the solid chocolate to create the bridge’s box truss pattern.

4. An edible metallic bronze powder is brushed onto the finished structure using a specially selected Mac make-up brush from Smith and Caughey’s. The end result should be an imperfect covering, to mirror the age and wear of the metal on the actual bridge.

5. Annarosa fills one of the store’s hand-rolled waffle cones with a scoop of any flavour of ice cream and dips it in white chocolate, then attaches one side of the bridge. She repeats this with the other cone, then serves.

About the chefs

Giapo’s Giapo Grazioli and Annarosa Petrucci are self-taught ice cream experts.

Who: Giapo Grazioli and Annarosa Petrucci

Age: 39 and 37

From: Torre del Greco, in “the deep south” of Italy

Grazioli started his career working in imports and exports, and then as a construction worker, while Annarosa had a small catering company. Apart from both spending time on the catering business, and a few informal cooking classes, they are self-taught ice cream chefs.

The couple, who are high school sweethearts, moved to New Zealand in 2004 after a holiday caused them to “fall in love with the most beautiful place in the world”. They have two children (who love pizza and ice cream).

Some of Giapo and Annarosa’s other off-the-wall creations include Japanese gyoza filled with porcini mushroom ice cream, fries in an ice cream cone topped with a single scoop, and ice cream encased inside a piece of traditional frybread.

Favourite spots in Auckland: Gusto at the Grand, Pasta e Cuore, and Farina.

Food style: “Post-modern and out-of-the-box,” says Giapo.

Giapo’s goal: Giapo’s colossal squid and Yorkshire pud ice creams have gained attention in the UK and USA with stories by London’s Metro and online guide Eater, but the couple say they won’t rest until Auckland is known as the world’s top ice cream destination


12 Gore St,
Central city



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